Matcha Mint Chocolate Chip Nice Cream (SIBO-Friendly & Sugar-Free)

Name: Matcha Mint Chocolate Chip Nice Cream (SIBO-Friendly & Sugar-Free)
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: Juan J's Mexican Gelatin; McCormick® Pure Peppermint Extract; Oatly Barista Edition Oatmilk; McCormick® Vanilla Bean Paste; Tiesta Tea Matcha, Superior Grade Matcha Powder, Green Tea; King David Quality Vegan Kosher White Chocolate Flavored Chips; Talking Rain AQA Water, 9.5 pH

Serves 2

5 mins prep

5 mins total

This recipe is a low FODMAP, SIBO-friendly, and sugar-free vegan ice cream alternative, made with full-fat oat milk. It's described as tasting more like an Italian ice due to the absence of alcohol (which helps prevent crystallization), but is still delicious and perfect for a hot day.

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0 servings

tbspgelatin

tsppeppermint extract

cupoat milk

tspvanilla bean paste

tbspmatcha powder

tbspvegan chocolate chips

fl ozwater

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Add all ingredients except chocolate chips to a blender & blend until fully combined. Blitz in chocolate chips. Pour into an AIR TIGHT container and freeze. Allow to thaw 15 minutes before serving.

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Matcha Mint Chocolate Chip Nice Cream (SIBO-Friendly & Sugar-Free) | Pretty Delicious Life

Matcha Mint Chocolate Chip Nice Cream (SIBO-Friendly & Sugar-Free)

Serves 2

5 mins prep

5 mins total

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